Low-Fat Homemade Cheese
A low-fat cheese made by curding low-fat milk with fresh lemon juice, then straining off the whey. At just 45 kcal per 100 g, it can be used in place of higher-fat cheeses in desserts.
Ingredients
low-fat milk
1000 ml
fresh lemon juice
120 ml
Instructions
1
Step 1
Pour the low-fat milk into a saucepan, heat over medium heat and stir continuously until it reaches 80–90°C (small bubbles appear around the edge of the pot), then turn off the heat.
2
Step 2
Wait for the milk to cool to 50°C (or place the pan in an ice bath to cool it down), add the lemon juice, and mix well with a wire whisk.
3
Step 3
Let it sit for about 10 minutes, allowing the curds and whey to separate, with egg-drop-like curds floating to the surface.
4
Step 4
Strain the milk through a sieve lined with coffee filter paper, letting the whey slowly drip into a mixing bowl below; what remains in the sieve is the low-fat cheese.
